Slow Cooker Cuban Chicken Bowls

So a few weeks ago I decided I was going to start making some even healthier meals to go along with my 60 days of Jillian Michaels BodyShred.  I mean, in general, I try to eat mostly healthy, good, real food and throw in some treats in moderation, but I decided that with my birthday (the BIG 4-0) quickly approaching I just wanted to up my game a bit and make sure that I was feeling even better than ever.  There were certainly lots of good meal ideas in the recipe books that came along with the program but if you know me you know that I can’t ever leave well enough alone when it comes to cooking.  I decided to challenge myself to make some meals that were not only friendly with my goals in the calorie department, but that were also so amazingly delicious that it would never feel like a “diet” since that’s just really not my thing.  The first recipe I came up with were these Slow Cooker Cuban Chicken Bowls and I am hooked.

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I mean, I’m pretty much totally hooked on meals all in one bowl and may just happen to have a few more coming your way soon.  All the delicious flavors you need all in one bowl and it just happens to make for some easier cleanup!

I also love that the chicken and the beans are all done together right in one slow cooker.

All that’s left is toss together the super simple mango salsa and add your grains.  I went for quinoa made in my rice cooker but there are also lots of quick microwave packets of grains too if you need something even easier and quicker.  Make the salsa up ahead of time if you will be pressed for time at dinner.

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Slow Cooker Cuban Chicken Rice Bowls

Prep Time

45 mins

Cook Time

7 hrs

Total Time

7 hrs 45 mins

 

Servings: 4 servings

Calories: 715 kcal

Author: Slow Cooker Gourmet

Ingredients

For chicken bowls:

• 1 1/2 pounds boneless skinless chicken (I used half thighs and half breasts)
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon black pepper
• 1/4 cup orange juice
• 4 cloves garlic minced
• 1 tablespoon butter
• 15 ounces black beans, drained and rinsed (I used low sodium)
• 1 tablespoon freeze dried cilantro
• 2 cups uncooked quinoa or grain of choice

For salsa:

• 15 oz can diced mango in light syrup drained well
• 2 tablespoons diced jalapeño pepper (about half a pepper, ribs and seeds removed)
• 1 tablespoon diced shallot
• 1 tablespoon freeze dried cilantro
• 1 tablespoon lime juice

Instructions

For chicken bowls:

1. Dice chicken into bite sized pieces
2. Whisk together spices, orange juice and garlic and pour over chicken in a zipper bag
3. Let marinate at least 30 minutes or up to overnight
4. Add butter to large heavy bottomed skillet and heat over high heat until bubbly and melted (you want it to be nice and hot to brown the outside of the chicken quickly without cooking it through)
5. Add chicken to skillet and cook for about 2 minutes on each side or until lightly browned
6. Remove from skillet and transfer to slow cooker
7. Toss beans with cilantro and add to slow cooker
8. Cover and cook on high for 2.5-3.5 hours or low for 5-7
9. Cook quinoa or other grain according to package directions and serve with chicken, beans and salsa

For salsa:

1. Combine ingredients in small bowl
2. Cover and refrigerate until ready to serve

Recipe Notes

Tip: Skip the butter and browning step if desired. You will get all the flavor without the extra fat.